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India   -   Broccoli Dal Curry   adapted from Winter Harvest Cookbook by Lane Morgan

  • 1 Cup Lentils
  • 4 Tablespoons Ghee
  • 2 Medium Onions -- Chopped
  • 1 Teaspoon Chili Powder
  • 2 Teaspoons Black Pepper
  • 2 Teaspoons Cumin
  • 1 Teaspoon Coriander -- Ground
  • 2 Teaspoons Turmeric
  • 1 Lemon Lemon Juice
  • 2 Medium Broccoli -- Chopped
  • 2 Cups Chicken Broth
  • 1/2 Cup Dried Coconut -- Optional
  • 1 Tablespoon Flour
  • 1 Teaspoon Salt
  • 1 Cup Cashews -- Optional
Directions Heat ghee in saucepan and saute onions until well browned. Add chili powder, pepper, cumin, coriander and turmeric. Stir and cook, 1 minute. Add lentils, lemon juice, broth and coconut if using. Bring to boil, reduce heat and simmer for 25 minutes. Steam broccoli for 7 minutes. Plunge broccoli in cold water and set aside. Remove 1/3 cup of liquid from the lentil mixture. Add to flour to form a smooth paste. Return to pan, add broccoli, salt and nuts if using. Simmer for 5 minutes. Serve over Basmati rice.
Serves 4
Time to Make 0:00

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